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蔬菜是人们日常生活中不可缺少的副食品之一。但由于产季集中,为了调节旺、淡季,这就需要通过加工制作成干腌菜。芥菜芥菜有圆茎和扁茎两种。扁茎的鲜煮吃,时有麻辣味,经过加工腌制,味道鲜美,可全年供应。圆茎的宜鲜吃。芥菜产季有冬、春两季,加工时选择棵大、梗扁厚、无虫斑、无老黄叶的较好。最好在春初开始抽苔10厘米时收成的芥菜,老嫩适当,加工后菜苔别有风味。下面介绍加工及其方法: 1.咸腌芥菜:将收成的鲜芥菜剔除老叶、黄叶,削平老根,排放于地,让太阳晒一天。收回后拍去泥沙,然后分层下缸、撒盐、踏菜,直至腌满为止。最上面撒一层盐,加压并盖好。每100公斤芥菜用盐12—15公斤。
Vegetables are one of the indispensable non-staple food in people’s daily life. However, due to the concentration of production season, in order to adjust the busy season, which needs to be processed into dried pickles. Mustard mustard tubers and stems are two kinds of stems. Flat stem fresh cooking to eat, when the spicy flavor, after processing pickled, delicious, can be supplied throughout the year. The stem should be fresh eat. Brassica juncea winter season and spring season, the choice of large processing base, stem thick, insect-free spots, no yellow leaves better. It is best to start in the spring when the 10 cm bolting harvested mustard, old tender appropriate, processed caramel flavor. The following describes the processing and its methods: 1. salted mustard: fresh mustard harvest the old leaves, yellow leaves, flattened roots, discharged to the ground, let the sun a day. Take back to the sediment, and then layered under the tank, salt, vegetables, until the salted full. Sprinkle the top of a layer of salt, pressure and cover. 12-15 kilograms of salt per 100 kilograms of mustard.